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Cast-Iron Prime Rib with Pan Gravy

Dinner 🍽️Lunch 🥪 American High-Protein 💪Low-CarbSugar-FreeCarnivore 🥩

Cast-Iron Prime Rib with Pan Gravy showcases a richly seasoned roast with a crisped exterior and juicy, tender center, finished with a velvety red wine–thyme gravy made in the same pan. The deep beef flavor pairs with aromatic onion and herbs for a classic, elegant centerpiece. Serve for holidays or a special Sunday dinner when you want a showstopping main.

  • Prep15 mins
  • Cook3 hrs
  • Serves8
  • DifficultyMedium
Cast-Iron Prime Rib with Pan Gravy
  1. 1

    Preheat the oven to 275 degrees F (135 degrees C).

  2. 2

    Rub the beef roast with sea salt and black pepper. Heat a large cast-iron skillet over medium-high heat; sear the roast on all sides in the hot skillet for 2 to 3 minutes per side. Turn the roast so the ribs and fat side face up.

  3. 3

    Roast the prime rib in the preheated oven for 45 minutes; scatter the onion quarters around the roast and continue cooking until an instant-read meat thermometer inserted into the thickest part of the meat reads 130 degrees F (54 degrees C) for rare, about 2 more hours.

  4. 4

    Remove the roast from the skillet, wrap the meat in aluminum foil, and let it rest for 15 to 20 minutes so the juices reabsorb into the meat. Leave the onion pieces in the skillet.

  5. 5

    Pour the drippings from the skillet into a bowl and skim off the excess grease. Return the degreased drippings to the skillet with the onion pieces, set over medium heat, and melt the butter in the drippings. Whisk the flour into the mixture to form a paste for 1 to 2 minutes. Stir the red wine into the flour paste until smooth. Mix the beef stock into the pan gravy until smooth; stir the thyme sprigs into the gravy.

  6. 6

    Reduce the heat to low and simmer the gravy until thickened, 5 to 8 minutes. Strain the gravy, discard the onion pieces and thyme, and serve with the prime rib.